All 68 dishes / Roast potatoes
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
Parboiling and shaking them roughed-up is where the crust comes from.
A fan oven runs hotter than its dial says. Sensei takes about 15% off for one.
Salt now. They lose their crunch under a lid, so serve them open.
| How are they cut? | Parboiled first? | Fan or conventional? | Time |
|---|---|---|---|
| Halved (small potatoes) | Parboiled and roughed up | Conventional / no fan | 38:15 |
| Halved (small potatoes) | Parboiled and roughed up | Fan / convection | 32:30 |
| Halved (small potatoes) | Straight in raw | Conventional / no fan | 51:45 |
| Halved (small potatoes) | Straight in raw | Fan / convection | 44:00 |
| Quartered | Parboiled and roughed up | Conventional / no fan | 45:00 |
| Quartered | Parboiled and roughed up | Fan / convection | 38:15 |
| Quartered | Straight in raw | Conventional / no fan | 60:45 |
| Quartered | Straight in raw | Fan / convection | 51:45 |
| Large chunks | Parboiled and roughed up | Conventional / no fan | 54:00 |
| Large chunks | Parboiled and roughed up | Fan / convection | 46:00 |
| Large chunks | Straight in raw | Conventional / no fan | 73:00 |
| Large chunks | Straight in raw | Fan / convection | 62:00 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.